PALEO RECIPE FORUM

Bison Ragu w/Spahetti Squash

2-3 tomatoes
3-4 roasted red peppers
1/4-1/2 cup fresh basil
1/4 cup olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 pound ground bison
1 spahetti squash

Cut tomatoes in quarters and put into food processor with roasted red peppers and basil, until sauce reaches texture you like (slightly chunky or totally smooth).

In a deep saucepan over medium-high heat, add olive oil and saute onions. Add garlic and bison, salt & pepper and cook 4-5 minutes. Then add the the tomato puree. Cook for 10 minutes.

While sauce is cooking, cut the spaghetti squash in half and scoop out the the seeds and stringy pulp. Microwave each half 6-8 minutes, until soft. Scrape out noodle like insides with a fork and serve with bison ragu.

From: Primal Blueprint

Posted by Tricia Kleinberg, 19/04/2012 8:11pm (29 days ago)

Kale Chips P
Preheat oven to 250°F.
Toss cut up, wahsed, and dried kale with oil in large bowl.
Sprinkle with salt and pepper.
Arrange leaves in single layer on 2 large baking sheets.
Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Posted by Debbie, 05/03/2012 7:10am (2 months ago)

Roasted Brussel Sprouts
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Recipe By: Ina Garten
Serving Size: 6

Ingredients:

1 1/2 pounds brussel sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon ground pepper

Directions:

1. Preheat oven to 400 degrees F.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Posted by Amy, 08/02/2012 10:19pm (3 months ago)

Peruvian-style Roasted Chicken
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Recipe By: Whole Foods
Serving Size: 6

Summary:

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld.

Ingredients:

1 1/2 teaspoons olive oil
1 1/2 tablespoons Hungarian paprika
1 tablespoon cumin
1 1/2 teaspoons Celtic sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large Vidalia onions, thickly sliced
1 whole chicken, cut into 10 serving pieces
1 large red bell pepper
1 large yellow bell pepper
1 medium lemon, sliced

Directions:

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.

Nutritional Information:

Per serving: 470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g total carbohydrate (3g dietary fiber, 4g sugar), 34g protein

Posted by Amy, 08/02/2012 10:15pm (3 months ago)